Strawberry Scones

Hi everyone, I hope you enjoy today’s post.

Today I’m baking with fruits, based on a recipe I saw on the British Heart Foundation website. I’m not a massive fan of cooked fruit to be honest, so this was a little different for me but something I still liked to bake. I do enjoy apple crumble and that’s about it when it comes to fresh fruit in baking, but when I do have a crumble I’m one of those who prefers more crumble than apple. For a healthier version you could use wholemeal flour which I didn’t have at the time.

Traditionally scones are eaten with jam and clotted cream, a perfect British treat alongside a cup of tea. This recipe is great because they are nicely spiced from the cinnamon and you get a slight sweetness from the strawberries. Strawberries are a great source of vitamin K and C, helping the body to heal and keeping the cells healthy, also a great fruit to add towards your 5 a day.

If you do like fruit in your bakes I have recently made Apple Crumble Muffins and Carrot, Apple and Chia Seed Muffins so do check them out 🙂

Recipe: Strawberry scones (makes 2)

Ingredients

67g self raising flour

1/3 tsp baking powder

1/3 tsp ground cinnamon

13g butter

8g caster sugar

40g fresh strawberries, sliced

2 tbsp milk, plus extra for glazing the top.

Method

  • Preheat the oven to gas mark 7 and line a baking tray with parchment paper.
  • Mix the flour, baking powder and cinnamon into a bowl, rub in the butter with your fingers until it resembles breadcrumbs.
  • Next stir in the sugar, strawberries and milk until it forms a soft, sticky dough.
  • You may want to add a little more flour at this point, but on a lightly floured surface knead out the dough for a couple of minutes and divide into 2 portions.
  • Shape into a circle, place on the baking tray and brush with milk.
  • Bake in the oven for 15 minutes and place on a wire rack to cool down before eating.

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This recipe was inspired from https://www.bhf.org.uk/informationsupport/support/healthy-living/healthy-eating/recipe-finder/fresh-strawberry-scones

Coconut Jam Sponge

Hello everyone, I hope you’ve had a great day today.

I decided to make this cake whilst watching the tv, the presenters mentioned eating a coconut jam sponge for dessert and I thought… that’s what I’ll make. It’s pretty simple to make but the taste is honestly phenomenal, especially whilst it’s slightly warm. The sponge is slightly more filling and dense than the average cake because of the desiccated coconut and the sweetness of the jam compliments it so well.

I’ve used strawberry jam in the recipe but you could try raspberry, blueberry or apricot jam depending on your preference. It could also be an idea to make your own fruit preserve that would no added sugar. Desiccated coconut is low in salt and sugar making it fairly nutritious when consumed in moderation. It is important to note that desiccated coconut is a high source of saturated fat, which is thought to be healthier because of the medium chain fatty acids that promote weight loss by reducing fat in the body however research on this is varied.

Recipe: Coconut Jam Sponge (makes 1 loaf)

Ingredients

135g butter

135g caster sugar

2 eggs

1/2 tsp vanilla extract

135g self raising flour

66g desiccated coconut, extra for sprinkling on top

2 tbsp milk

Heaped tbsp strawberry jam

Method

  • Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
  • Cream the butter and the sugar together and slowly mix in the eggs.
  • Add the vanilla extract, then fold in the flour, desiccated coconut and milk.
  • Pour into the prepared loaf tin and put in the oven to bake for 40 minutes until fully cooked and golden on top.
  • Place the tin on a wire rack and whilst it is cooling, mix the jam a little to loosen it up.
  • Evenly spread the jam over the top of the cake and sprinkle with the desiccated coconut.
  • Enjoy warm!

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